Fluffy Cheese Omelet (Print version)

Classic fluffy omelet filled with melted cheese, optionally including vegetables or ham for extra taste.

# What you’ll need:

→ Eggs and Dairy

01 - 4 large eggs
02 - 2 tablespoons milk or cream
03 - 1 tablespoon unsalted butter
04 - 3 ounces grated cheese (e.g., Gruyère, Cheddar, or Emmental)

→ Optional Fillings

05 - 1.75 ounces cooked ham, diced (omit for vegetarian)
06 - 1.5 ounces diced bell pepper
07 - 1 ounce chopped fresh spinach
08 - 0.7 ounces sliced mushrooms

→ Seasonings

09 - Salt, to taste
10 - Black pepper, to taste
11 - Fresh herbs (chives or parsley), finely chopped (optional)

# Steps:

01 - Crack the eggs into a mixing bowl. Add milk or cream, salt, and pepper. Whisk vigorously until fully combined and slightly frothy.
02 - Melt unsalted butter in a nonstick skillet over medium heat until bubbling but not browned.
03 - Pour the egg mixture into the skillet, tilting to spread evenly. Let cook undisturbed for 1 minute until edges begin to set.
04 - Evenly sprinkle grated cheese over the eggs. Add any desired optional fillings such as ham and vegetables.
05 - Using a spatula, gently lift edges allowing uncooked egg to flow underneath. Cook for 1–2 minutes until nearly set but still slightly creamy on top.
06 - Fold the omelet in half and cook for an additional 30 seconds. Slide onto a plate and garnish with fresh herbs if desired. Serve immediately.

# Cooking tips:

01 -
  • It's ready faster than you can pour coffee, yet feels fancy enough for company.
  • One pan, minimal cleanup, and somehow always tastes like someone who actually knows how to cook made it.
  • The cheese melts into the eggs in a way that feels indulgent without requiring any special skills.
02 -
  • The omelet keeps cooking after you pull it off the heat, so don't wait until it looks completely done in the pan or you'll end up with something rubbery.
  • Medium heat is your best friend here—high heat makes the bottom brown before the top sets, and low heat just drags the whole thing out.
  • If you want it truly fluffy, beat those eggs like you're frustrated with them, or add an extra splash of milk.
03 -
  • Add fresh herbs or a teaspoon of Dijon mustard to the egg mixture itself, not just on top—it gets folded throughout and changes everything about the flavor.
  • If you're feeding two people, it's actually easier to make two separate omelets than to try to flip or fold one giant one, and they cook faster too.
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